Rajma Masala

Rajma curry is a popular dish in Northern part of India especially Punjab. However it is not of Indian origin. It is native to Central Mexico and sailors carried these beans to Africa and Asia. These beans are high in protein and was a staple food of the tribes. They are also valuable source of minerals like iron.
Soaking the beans overnight is an healthy practice because it destroys lectin,a toxin and gives a buttery texture when pressure cooked. A thick and a dark gravy with perfectly cooked red beans will be an all time hit with chappati or steamed rice.

Preparation time:15 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:
1 cup kidney beans, soaked in water over night
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1'inch cardamom
3 cloves
3 cinnamon pods
1 tbsp oil
1/4 tsp cumin seeds
1 bay leaf
1 tbsp ginger,crushed
1/2 cup onions
1 cup tomato puree
1/2 tsp chili powder
salt to taste
1 tbsp butter
1/4 cup coriander leaves for garnish

Method:
1. Pressure cook the kidney beans along with 3 cups of water,turmeric and a pinch of salt for 3 whistles. It should be tender such that you will be able to mash it with a spoon.
2. Dry fry cumin seeds,fennel seeds, cardamom, clove and cinnamon pods for about 3 minutes. Grind it to powder.

3. In a wok heat oil and add cumin seeds and bay leaf. Saute for 2 minutes and add ginger and 1/4 cup of chopped onions. Fry till they turn golden. Don't over cook.
4. Then add tomato puree,chili powder and the grind powder. Cook till oil separates. This will take about 15-20 minutes on medium heat.
5. Add the cooked kidney beans along with 2 cup of water fin which it was cooked. Mash some rajma in the wok.
6. Cook for about 5 minutes. Turn off the heat and add butter.
7. Garnish with the rest of the chopped onions and coriander leaves.
8. Serve along with Chappati or Jeera Rice.

COOK'S FILE
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NOTE1: I prefer to grind my spices to powder. If you don't, then skip the grinding part.
NOTE2: Rinse the rajma couple of times before soaking over night.
VARIATION: You can always substitute canned beans if you don't have the dry beans.
HINT: Adding butter just before serving wont hurt. It gives a wonderful aroma to the curry.